Butternut squash and tumeric soup

1. 1. Peel the squash and cut into large chunks.
2. In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
3. Using a serving size spoon, collect all the squash chunks as well as the other ingredients and add to a blender cup. Don't collect any of the liquie, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes.
4. Blend in high speed for about 45 seconds. Depending on your machine you may need to blend for a little longer, until smooth. I added about a cup of broth because it was too thick to blend.
5. Serve hot with your choice of topping. Refrigerate for up to 4 days.